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This is an easy, excellent chopped Mexican salad. Mexican salads have a way of reviving your taste buds with all of the fresh lime juice and cilantro (and if you don’t like cilantro, keep reading!).
I discovered this salad through my cousin’s wife, Alla, on our recent trip to WA. I couldn’t wait to make the salad when we got home. You know, the same thing happened last year when we visited WA; I posted a whole stream of lovely dishes shared by my relatives. Maybe I should travel more often? 😉
I love that you can change up the ingredients and make this salad your own, like adding carrots instead of snap peas if you don’t have them in the fridge. This salad is going into the regular rotation at our house! I love the cilantro in it. I think it adds an amazing freshness and complements the lime dressing perfectly.
P.S. Here’s a great tip from Alla: if you aren’t a fan of cilantro, you can use parsley instead, but make sure to use lemon juice in the dressing instead of lime. As a rule of thumb, lime goes well with cilantro and lemon works well with parsley. Thank you Alla for sharing your delicious recipes with us! 🙂
Mexican Salad Ingredients:
1 large head Romaine Lettuce, rinsed, chopped and dried
1 cup Cherry or grape tomatoes, halved (or large tomato, diced)
1 avocado, diced
1/2 English cucumber, sliced
1/2 small yellow onion, thinly sliced
l cup Snap peas, whole, optional
1/2 cup corn kernels (canned or freshly cooked – click here for corn tutorial)
1/3 bunch fresh cilantro
Lime Dressing Ingredients:
1/3 cup extra virgin olive oil
Juice of 2 medium limes (about 1/3 cup)
1/4 – 1/2 tsp tabasco sauce, or to taste
1/2 tsp sea salt
1/8 tsp black pepper, freshly ground
How to Assemble the Mexican Salad:
1. Combine all salad dressing ingredients and shake or whisk them together then set aside.
2. Chop all salad ingredients and combine in a large salad bowl.
3. Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Toss salad together and enjoy!
So yummy, fresh and healthy!
Mexican Salad with Lime Dressing
Ingredients
Mexican Salad Ingredients:
- 1 large head Romaine Lettuce, rinsed, chopped and dried
- 1 cup Cherry or grape tomatoes, halved (or large tomato, diced)
- 1 avocado, diced
- 1/2 English cucumber, sliced
- 1/2 small yellow onion, thinly sliced
- l cup Snap peas, whole, optional
- 1/2 cup corn kernels, canned or freshly cooked
- 1/3 bunch fresh cilantro
Lime Dressing Ingredients:
- 1/3 cup extra virgin olive oil
- Juice of 2 medium limes, about 1/3 cup
- 1/4 - 1/2 tsp tabasco sauce, or to taste
- 1/2 tsp sea salt
- 1/8 tsp black pepper, freshly ground
Instructions
- Combine all salad dressing ingredients and shake or whisk them together then set aside.
- Chop all salad ingredients and combine in a large salad bowl.
- Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Toss salad together and enjoy!
Here’s the Pinterest-friendly ;). Thanks so much for pinning! I get so stoked every time I see you pin one of my recipes!
Is there a salad that’s on the regular menu rotation at your house? Do you have a go-to? A trusty stand by that you can always count on?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Nice, balanced, salad that is well suited to this cuisine.
New family favourite, so fresh and tasty.
Now in our go too list
I’m so happy to hear that! I’m so glad you enjoyed it!
I doubled it for a big group, adding a squirt of honey and 1 garlic clove. It was the absolute perfect side for enchiladas. Will definitely keep this one for future Mexican meals.
That sounds amazing, Amy! Thank you for sharing.
Great Mexican salad dressing. Light, easy to make and few ingredients. I did add black beans rinsed and drained and subbed red onion for the yellow. Topped each serving with 2 Tablespoons of grated cojito cheese. A nice addition. I will be making this dressing again and again. Thanks!
You’re welcome! I’m glad it was enjoyed, Elaine.
Hi Natasha
Added a little honey to the dressing. Then finely julienned some fresh ginger, shallow fried the ginger until it was crisp and light brown. Tossed the salad. Drizzled the dressing over the top and then sprinkled the ginger over the top of the salad. Everything worked well together!
I’m so happy you enjoyed that Hayden! Thank you for that wonderful review!
Great salad! Easy to do and the dressing is lovely. Enjoyed by all. Thank you!
You’re so welcome Carrie! I’m so happy you enjoyed that!
This looks healthy! Oh, and for Aussies, cilantro is coriander 😉
Hi Keely! Thank you so much for sharing that with me 🙂
Good salad, pretty in the bowl. Don’t put too much corn in it, too sweet. I added one crushed garlic to the dressing, and took it out before adding it to the salad. I took the salad to a fiesta party and it was gone!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jane!
Amazing recipe! Made exactly as-is and everyone loved it paired with fajitas!
I’m glad to hear the recipe is a hit Jessica! Thanks for sharing your great review!
Do you have any Mexican salads with ground beef in them?
Hi Kristen, I have one coming soon.
i love it
I’m glad to hear that Dave! Thanks for sharing!
Cilantro? Is that a herb? I know Americans have different words for ingredients.
Yes and in some areas it is referred to as coriander. I hope that helps! 🙂 it looks like parsley but has a different flavor profile.
Ahhhh, coriander. Thanks!
So delicious and fresh-tasting!
I had a small can of sliced black olives and threw them in.
Thanks for a wonderful recipe.
You’re welcome Michelle! Thanks for sharing 😀